Caramelised corn espuma with miso and lime
The combination of the creamy sweetness of the corn, umami rich miso and fresh sour and bitter lime is delicious.
Makes 700g.
Allergens and dietary requirements
- Celery
- Sulphite
- Cow's milk
- Lactose
- Soy
Ingredients
400
g
corn kernels200
ml
chicken stock100
ml
whipping cream20
g
blond miso3
pieces
lime, zest6
g
gelatin leaves, soaked in cold wateras needed
saltPreparation method
- Caramelise the corn in a dry pan.
- Add the cream and chicken stock, cook briefly.
- Remove from heat and leave to infuse for 20 minutes.
- Then add the white miso, lime zest and gelatine leaf and blend until even in the blender.
- Pass through a fine sieve into a siphon and aerate with two cartridges.
- Keep au bain-marie while serving.
Serving suggestions
- Delicious in a dish with black garlic, rice, and lime.
- Pairs well with avocado, chicken, and paprika.
- Perfect with ginger, red pepper, and red onion.
